2 eggs beaten
2 Tablespoons Coconut Oil
2 Tablespoons Coconut Flour
3 Tablespoons Coconut Milk
2 Tablespoons Water
1 teaspoon vanilla extract
1/8 teaspoon salt
pinch cinnamon
pinch nutmeg
1 Cup raspberries (or any other berry of choice)
3 Tablespoons Coconut Milk
2 Tablespoons Water
1 teaspoon vanilla extract
1/8 teaspoon salt
pinch cinnamon
pinch nutmeg
1 Cup raspberries (or any other berry of choice)
.5-1 banana (optional for sweetener)
Beat together eggs and the next 8 ingredients. Melt the coconut oil in a nice non-stick pan or microwave for just a few seconds until just melted. Add the oil to the ingredients and mix well.
In the heated pan, pour 1/3 Cup of the batter and tilt the pan around so you get about a 6" diameter crepe. Flip after 1-2 minutes.ist flip it. This recipe should make 3 crepes.
In the heated pan, pour 1/3 Cup of the batter and tilt the pan around so you get about a 6" diameter crepe. Flip after 1-2 minutes.ist flip it. This recipe should make 3 crepes.
While crepe is cooking, puree the raspberries in a food processor (you can also add some banana with the raspberries to sweeten the filling at this point). Wrap up 1/3 C of raspberries mixture into the crepe.
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